Vegetable Daliya

Name: Vegetable Daliya
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings (1.5 cups each)
Cuisine: indian
Ingredients: 1 cup daliya (fine or medium grain); 2 tbsp ghee (or use oil for a vegan option); 1 tsp rai; 1 tsp jeera; 1 pinch hing; 2 pcs green chilli (slit lengthwise); 1 inch ginger (grated); 1 pcs onion (medium, finely chopped); 1 pcs carrot (medium, finely chopped); 0.5 cup green peas (fresh or frozen); 1 pcs tomato (medium, chopped); 0.5 tsp turmeric powder; 0.5 tsp red chilli powder (optional, for color and mild heat); 1 tsp salt; 3 cups water; 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp lemon juice (freshly squeezed)

POPULARITY

0.0/5

TASTE SCORE

6/10

A one-pot meal made with broken wheat and mixed vegetables. It comes together quickly, making it a perfect choice for breakfast or a light lunch.

PREP

10m

COOK

20m

SERVES

1.5 CUPS

308 cal

SERVINGS

INSTRUCTIONS

6 steps. 20 minutes total.

6 STEPS

1
Prepare the daliya
- a.Rinse the broken wheat under running water and drain completely. Set aside.
2
Make the tempering
- a.Heat ghee or oil in a pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter, which takes about 30 seconds. Add cumin seeds and asafoetida. Sauté for another 10-15 seconds until the cumin is fragrant.
3
Sauté the aromatics and vegetables
- a.Add the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrots and green peas. Cook for another 2 minutes. Add the chopped tomatoes and cook until they turn soft and mushy, about 2-3 minutes.
4
Add daliya and spices
- a.Add the rinsed daliya to the cooker. Add turmeric powder, red chili powder (if using), and salt. Mix well and sauté for 1 minute to toast the daliya slightly.
5
Pressure cook the daliya
- a.Pour in 3 cups of water and give everything a good stir. Secure the lid of the pressure cooker. Cook on medium heat for 2 to 3 whistles. After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
6
Garnish and serve
- a.Once the pressure has settled, open the cooker lid. Fluff the daliya gently with a fork. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a nuttier flavor, you can dry roast the daliya in a pan for 3-4 minutes on low heat before rinsing.
2
The water ratio is key: 1 cup of daliya to 3 cups of water gives a soft, porridge-like consistency. Use 2.5 cups for a more separate, pulao-like texture.
3
Feel free to add other vegetables like french beans, cauliflower, bell peppers, or potatoes.
4
Don't skip the lemon juice at the end; it brightens up all the flavors beautifully.
5
Letting the pressure release naturally is important for perfectly cooked, non-sticky grains.
6
This daliya can be stored in an airtight container in the refrigerator for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Vegetable Daliya

For 4 servings

6 steps. 20 minutes total.

Prepare the daliya

Make the tempering

Sauté the aromatics and vegetables

Add daliya and spices

Pressure cook the daliya

Garnish and serve

What to keep in mind.

Adapt it for your goals.

Vegan

High protein

Kid friendly

Jain

Complete meals featuring this recipe

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